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Florentine Sundaes Recipe

Florentine Sundaes Recipe



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Ingredients

  • Grand Marnier or other orange liqueur

Recipe Preparation

  • For each sundae: Fill a bowl, Martini glass, or widemouthed wineglass with 3 generous scoops of vanilla ice cream. Drizzle ice cream with a teaspoon or more of orange liqueur (such as Grand Marnier). Coarsely chop half of a Florentine cookie and sprinkle over the ice cream. Garnish with a whole cookie and 1 or 2 thin strips of orange peel (each about 2 to 3 inches long).

Recipe by Betty Rosbottom,Reviews Section

20 Desserts That Start With F (+ Easy Recipes)

Fancy, flavorful, fun, and fruity &ndash prepare your taste buds for delicious desserts that start with F.

There are 20 tasty treats here, and you&rsquoll want to make them all. From fudge to fritters, I have all kinds of after-dinner indulgences covered.

So if you like the sound of figgy duff, fruit sorbet, funnel cake, or flan, read on!

Dive into these 20 desserts that start with F, and you&rsquoll never be stuck looking for impressive treats again.


Making Red, White and Blue Ice Cream Sundaes Is A Cinch!

Homemade vanilla ice cream is topped with whipped cream, chocolate syrup, blueberries, blue sprinkles, and fresh sliced strawberries. You really don’t need a recipe for that, but I am including my basic homemade vanilla ice cream recipe below, for anyone who enjoys making homemade ice cream, and might want it.

Making homemade vanilla ice cream is what I enjoy doing! The ice cream part is easy. I mix up heavy whipping cream, milk, sugar and vanilla, then pour it into my ice cream maker.


After about 20 minutes, the vanilla ice cream has frozen to soft serve consistency. We LOVE making ice cream in our little Cuisinart ice cream machine, which I received as a gift!


Remove the ice cream from the machine, and put it into a sealed container in the freezer to firm up some more (an hour or two).


Florentine Sundaes Recipe - Recipes

Whether you're making breakfast, lunch or dinner — or something in between! — your waffle iron is the kitchen appliance that can do it all. In addition to our warm falafel waffle, here are 99 ideas for meals you can make or crisp up in your waffle iron.

MORNING

Sweet

  • LEFTOVER OATMEAL WAFFLES — Check out our recipe here!
  • APPLE CRISP
  • CINNAMON ROLLS
  • BLUEBERRY MUFFINS
  • CHOCOLATE CHIP PANCAKES
  • BAKED APPLES
  • WAFFLE IRON DONUTS
  • CHOCOLATE CHIP MUFFINS
  • CUPCAKE MIX WAFFLES
  • BANANA BREAD
  • FRENCH TOAST
  • PUMPKIN PIE CORNBREAD WAFFLES
  • STRAWBERRY SHORTCAKE
  • BANANA QUINOA WAFFLES
  • ZUCCHINI BREAD WAFFLES
  • BIRTHDAY CAKE WAFFLES
  • PUMPKIN SPICE WAFFLES
  • STRAWBERRY JAM AND CREAM CHEESE PANINI
  • MAPLE BACON WAFFLES
  • HAWAIIN PINEAPPLE AND COCONUT WAFFLES

Savory

  • LOW-CARB CHEDDAR AND EGG CHAFFLE — Check out our recipe
  • HASH BROWNS — Check out our recipe
  • QUICHE
  • HAM & CHEESE OMELETS
  • BROCCOLI CHEESY EGGS
  • MUSHROOM OMELETTE
  • EVERYTHING BAGEL WAFFLES
  • BACON
  • EGG WHITE FLORENTINE WAFFLE OMELETTE
  • BISCUITS AND GRAVY
  • BACON EGG AND CHEESE
  • POTATO AND EGG HASH'
  • FRITTATA WAFFLE

AFTERNOON

Sweet

  • CHOCOLATE & PEANUT BUTTER SANDWICHES
  • CHURRO WAFFLES
  • SWEET POTATO NOODLE WAFFLE
  • WAFFLE ICE CREAM SUNDAES

Savory

  • TATER TOT WAFFLES
  • MOZZARELLA STICKS
  • HAM AND CHEESE WRAP
  • MONTECRISTO WRAP
  • CUBAN SANDWICH
  • CHICKEN PARMESAN SANDWICH
  • GRILLED CHEESE
  • MUFFALETTA SANDWICH
  • PO BOY SANDWICH
  • CORN DOGS
  • WAFFLE IRON VEGGIE BURGER
  • WAFFLE IRON HOT DOGS
  • WAFFLED TOMATO GRILLED CHEESE
  • SAVORY CHEESE WAFFLES
  • BUFFALO CHICKEN AND WAFFLE SLIDERS
  • CHEESY CAULIFLOWER WAFFLES — Check out our recipe
  • PIZZA -- PANINI -- DISH RECIPE
  • CRAB CAKES
  • KIMCHI WAFFLES
  • PEPPERONI MOZZARELLA WAFFLES
  • JALAPENO WAFFLES
  • KALE CHIPS
  • TOMATO & MOZZARELLA ITALIAN WAFFLE GRILLED CHEESE

NIGHT

Sweet

  • S'MORES
  • WAFFLE IRON CHOCOLATE CHIP COOKIES
  • CARROT CAKE WAFFLES
  • WAFFLE BREAD PUDDING
  • SWEET POTATO HASH
  • 5 LAYER WAFFLE CAKE
  • SNICKERDOODLE WAFFLES
  • WAFFLE ICE CREAM SANDWICHES

Savory

  • GAIL'S CHICKEN AND WAFFLE BITES — Check out her recipe!
  • FAJITAS
  • SAVORY MEATBALL WAFFLES
  • CHICKEN PARMESAN SPAGHETTI WAFFLES — Check out Alex Guarnaschelli's recipe
  • PHILLY CHEESESTEAK
  • LOADED POTATOES
  • MARGHERITA PIZZA
  • WHITE PIZZA
  • VEGGIE PIZZA
  • PESTO PIZZA
  • CRISPY SPAGHETTI
  • POLENTA WAFFLES
  • WAFFLE IRON CHEESEBURGER
  • CORNBREAD
  • EGGPLANT PARM
  • SQUASH FRITTERS
  • MASHED POTATOES AND CHIVES WAFFLES
  • CACIO E PEPE SPAGHETTI WAFFLES
  • WAFFLE CANNOLIS
  • ZUCCHINI FRITTER
  • THANKSGIVING LEFTOVER WAFFLES
  • SWEET POTATO FRITTERS
  • GRILLED CHICKEN
  • SPAGHETTI SQUASH FRITTERS
  • TACO WAFFLE

Warm Falafel Waffle With Lemon Yogurt

Enjoy the waffle with a light tomato and cucumber salad www.doctoroz.com


Classic Brioche

Brioche is a yeast bread that's so rich, it can be eaten pleasurably with absolutely no adornment at all. Which isn't to say that a tart-sweet raspberry preserve or orange marmalade, or peach jam, Devon cream or butter aren't all welcome additions simply that a bite of brioche can proudly stand alone.

With all of its butter, this is a difficult dough to develop by hand, and we don't suggest trying it. An electric mixer or bread machine is ideal for the task if you have access to either of these helpers, don't hesitate to tackle this recipe. It's only a tad more challenging than any other yeast bread recipe, and the results are out of this world.

Ingredients

  • 2 3/4 cups (330g) King Arthur Unbleached All-Purpose Flour, divided
  • 1 1/2 teaspoons instant yeast
  • 1/4 cup (57g) cool water
  • 4 large eggs, cold from the refrigerator
  • 2 tablespoons (25g) sugar
  • 3/4 teaspoon salt
  • 16 tablespoons (227g) unsalted butter, at cool room temperature, 65°F to 68°F

Instructions

Weigh your flour or measure it by gently spooning it into a cup, then sweeping off any excess. Place 1 1/2 cups (180g) of the flour, the yeast, water, and eggs into the bowl of a mixer or the bucket of your bread machine. Beat at medium speed (or knead in the bread machine) until smooth. Cover the mixture and let it sit for 45 minutes.

After 45 minutes, the sponge will have developed some bubbles, but not risen much because the mixture is thin. The yeast is getting a jump start.

Add the remaining 1 1/4 cups (150g) flour the sugar, and salt.

Beat for 8 to 10 minutes (switch to a dough hook if you're using a mixer), or knead in the bread machine, until the dough cleans the sides of the bowl and becomes shiny and elastic.

With the mixer or bread machine running, add the butter 2 tablespoons at a time, letting the butter become absorbed before adding the next chunk. Repeat until all of the butter is added.

Cover the dough and let it rise for 1 hour. It'll be very soft at this point, and should have grown by about a third. Turn the dough out onto a lightly floured surface and gently fold it over several times (use a bench knife to scrape up any bits that stick to the table). Place the dough in a greased bowl, cover the bowl, and refrigerate it for a minimum of 4 hours and up to about 16 hours. The dough will firm up considerably.

To make large brioche, remove the dough from the refrigerator, take a piece of the dough the size of a golf ball and set it aside. Form the rest into a round loaf. Grease a brioche pan and place the loaf into it. Take a small bowl and grease the inside and the outside of it place this little bowl on top of the dough, and shape the reserved small piece of dough into a ball. Put this ball inside the bowl and allow the dough to rise for 1 to 1 1/2 hours, until it's an inch above the edge of the pan and looks puffy. Preheat the oven to 375°F.

Once the dough is risen, remove the small bowl and gently replace the topknot. Whisk together the egg and water, and brush the bread with the egg glaze. Bake for 40 minutes, until the center of the bread tests 190°F when measured with an instant-read thermometer. Check the bread after 20 minutes: if it's browning too quickly, tent the top with aluminum foil. Traditional brioche is a very deep golden brown, as the photo illustrates, but if you want a lighter crust the foil tent will do the trick. Remove the bread from the oven and cool on a rack for 10 minutes before loosening the edge of the bread from the pan and tipping it out. Place the bread on a rack to finish cooling completely before slicing.

To make individual brioche, divide the dough into 12 pieces. Take a marble-sized piece of dough from each of the 12 pieces and set it aside. Roll each larger bit of dough into a ball place them in greased brioche tins or paper pans. Roll the small pieces into balls. Set them aside and let them rise with the small brioche for 45 minutes to 1 hour.

When the dough has risen and is puffy-looking, preheat the oven to 375°F. Grease your finger, and poke a "belly button" into the center of each individual brioche. Gently place the small marble of doughs into these dents, then brush the tops with egg wash. Bake the brioche for 25 to 30 minutes, until the centers test 190°F when measured with an instant-read thermometer. Remove the brioche from the oven an cool on a rack before serving.


Preparation

  • Lightly grease a half sheet pan (a sided pan that measures 11-1/2 x 16-1/2-inches). Line the pan with parchment.
  • Roll the chilled sugar cookie dough between two pieces of parchment into a rectangle until it’s between 1/8 and 1/4 inch thick. Remove the top piece of parchment and flip the dough into the prepared half sheet pan so that it fits along the bottom and up the sides completely. If the dough cracks a bit, just press it back together. Press it into the sides of the pan don’t leave any gaps. Cut off any excess dough by running a rolling pin along the edges of the pan. Chill until firm.
  • Heat the oven to 350°F. Line the dough with foil or parchment and weight it with dried beans or pie weights. Bake until the edges are golden, about 20 minutes. Remove the weights and the foil or parchment and continue to bake until completely set, about another 10 minutes. Let cool before filling.
  • In a large heavy-based saucepan, combine the sugar, corn syrup, and water and bring to a boil. Cook until the mixture becomes amber in color (approximately 350° to 360°F on a candy thermometer). Immediately remove from the heat. Carefully add the butter and honey, return to the heat, and stir until dissolved. Bring the mixture back to a boil and carefully add the heavy cream and zest (the mixture will bubble up and may splatter). Boil the mixture until it reaches 250°F on the candy thermometer. Remove from the heat and stir in the almonds (and candied citrus peel, if using). Quickly pour the mixture into the baked sugar cookie shell before the caramel cools. Spread the nut mixture evenly with a lightly greased spatula.
  • Bake until the topping begins to bubble, 18 to 20 minutes. Put the pan on a wire rack and let cool completely. Cut along the edge of the pan to loosen the edges. Turn the Florentines out, upside down, onto a clean cutting surface. Line two clean baking sheets with parchment.
  • With a serrated bread knife, score the ragged edges of the cookie crust, cutting through the crust but not the filling. With a large chef’s knife, cut through the filling to trim off the ragged edges completely. Next, using the serrated knife, score 1-1/4-inch-wide horizontal bands top to bottom (again deeply, through the crust but not through the filling). To make the diamonds, score 1-1/4-inch strips starting at the top left corner and dividing that corner into two 45° angles. Continue scoring at this width and this angle until all the cookies are scored.

Recipe Notes

Add to List

Related


Florentine slice

Ingredients :
4 cups cornflakes
150g macadamia nuts, chopped roughly
2 cups dried fruit mix*
1 can (397g) sweetened condensed milk
200g chocolate

* This can be a combination of dried fruits such as sultanas, raisins, cranberries, blueberries, etc as well as dried peel and glace cherries. The only limit is your imagination!

Method :
Preheat oven to 180C (or 170C fan forced).
Line a 13″ x 9″ baking tray with baking paper.
Combine cornflakes, nuts and dried fruit into a mixing bowl.
Stir in condensed milk and mix well.
Press firmly into baking tray, and bake for 15 – 20 minutes, or until the top is golden brown.
Allow to cool slightly (around 10 minutes) and turn out onto a cooling rack.
Place chocolate in a heatproof bowl, and sit on top of a saucepan of just simmering water.
Melt chocolate. Be careful not to let it burn.
Spread evenly onto one side of the slice. Make a pattern with a fork if desired.
Once the chocolate is just set, slice into single serves.
Allow to cool completely, then store in an airtight container.
Enjoy!


Preparation

  • If the steak is whole, cut it to make two even pieces. Lay the steak out on a work surface and cover with plastic wrap. Using a meat mallet, gently pound the steak until it is at least 4 inches wide and no more than 1/3 inch thick (it’s OK if one end is thinner). Season both sides of each steak with salt and pepper.
  • Sprinkle the cheese evenly over the steak, leaving a 1/2-inch border, and then sprinkle the lemon zest and parsley over the cheese. Press on the topping to flatten it. Working with one steak at a time and starting at the thinnest end, roll the steak up around the filling.
  • Tie a length of butcher’s twine around the middle, then tie two more pieces of twine around the pinwheel equidistant from the middle to each end. Cut the roll in half along the middle piece of twine and remove that piece of twine you will now have two tied wheels.
  • Trim the ends for a flat surface, if necessary. Repeat with other steak to get 4 pinwheels total. (The wheels may be wrapped in plastic and refrigerated for a few hours let them sit at room temperature while the grill heats )
  • Prepare a high (500°F to 600°F) charcoal or gas grill fire. Cook the pinwheels cut sides down, flipping once, until browned on both sides and cooked to your liking, about 6 minutes per side for medium rare (135°F). Let rest for 5 minutes before serving.

Looking at a raw skirt steak, it’s easy to see the lines of fat within the striations of meat. Don’t try to remove it. The fat adds flavor and bastes the meat as it melts away during cooking.


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Florentine Sundaes Recipe - Recipes

Cold, silky ice cream and a delicious sauce — but then what? Chopped nuts? Brownies? Chocolate fudge or caramel? What about whipped cream? There are so many questions to ask when the subject of best ice cream sundaes arises.

What make the best sundae in the world? Obviously that is an entirely subjective decision and not everyone will agree that a single sundae is the best in the world.

There is a place in London however, where a group of friends or family might stand a chance at walking away from a table unanimously agreeing on the perfection of a single sundae — The Parlour.

The Parlour is one of the restaurants found inside London’s famed Fortnum and Mason, and an array of spectacular sundaes can be found on its menu, from traditionally English creations like Eton Mess and the more American classic Banana Split to creative sundaes with wonderful names like The Original Dusty Road, Choco Mocha, and Florentine Fancy. As well as the delightful and delicious pre-designed desserts, there is also a “build your own sundae” option which enables diners to succumb to their sundae dreams and create their ideal combination of ice cream, toppings, and sauces.

If a trip to London seems a bit far to travel for a sundae never fear! You can bring a little bit of London to your kitchen, no matter where you are. If you love chocolate sauce, caramel sauce, walnuts, and banana ice cream, this is the sundae for you! This recipe is full of everything you need to know to create the perfect sundae. Don’t like banana ice cream? Fine, just use some high quality, delicious vanilla in its place. Hate walnuts? That’s fine too! The magic of this recipe is that you really can make it your own and make it the sundae of your dreams.